PRODUCER
Ardi coffee reflects Ethiopia’s deep-rooted coffee heritage, where the crop has been cultivated for centuries in harmony with the land and local customs. In regions like Guji, smallholder farmers grow coffee as both a cultural tradition and a livelihood. These farmers typically manage tiny parcels of land, using time-honored, organic practices, and rely on cooperatives and washing
stations to bring their harvests to market.
REGION &TERRIOR
Celebrated for its unique terroir this region's high elevations, ranging from approximately 1,750 to 2,200 meters above sea level, combined with its sub-tropical climate and fertile soils, create ideal conditions for coffee cultivation
VARIETAL
“Heirloom coffee”refers to the wild and genetically diverse coffee varieties that grow naturally in Ethiopia. Unlike more standardized varietals found in other producing countries, Ethiopia’s heirloom coffees are typically uncatalogued, locally selected, and often unique to specific villages or even households. There are thousands of distinct genetic strains growing across Ethiopia, many of which have never been formally identified. Farmers often plant seeds from nearby trees or forests, resulting in complex, hyper-local gene pools that express a wide range of flavors—from bright citrus and florals to rich berries and stone fruit. These heirloom varieties are often grouped under general
terms like "Ethiopian landrace" or "local varietals" because of the difficulty in precise classification. This genetic diversity is one of the key reasons Ethiopian coffees—such as Ardi, Yirgacheffe, and Sidama—are so prized for their complexity, aromatics, and unique cup profiles.
PROCESSING
Ripe cherries are spread in thin layers on elevated drying tables, promoting even drying.